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I have not used a Victorinox, but have seen them highly rated by various cooking magazines. I have a few Calphalon knives, chefs and paring knives, that I use most of the time. They take on an edge fairly quickly and keep it for a while. Wusthof makes fine knives. I always use a good sharpening steel before and after using. Technique and honing are keys to keeping good knives in good shape. Also how one cleans them.
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